Fish & Seafood Plus
Our two-day, in-depth fish and seafood course will show you the best ways to prepare, cook and serve fish & seafood. You will learn the secrets to selecting the freshest fish, and how to easily prepare it including scaling, gutting, and filleting.
You will learn to recognise different fish and shellfish varieties. We are blessed at the cookery school with superb locally caught fish and we will be using line-caught, sustainable fish on this course wherever possible.
Your experienced chef tutor will teach you how to cook fish and shellfish perfectly, and present it as a delicious, attractive and well balanced dish.
Once you have completed this course you will have learned a wonderful life skill that will have a positive impact on your cooking, your diet and your enjoyment of food.
Course Content New for 2017
Fish you will work with:
We source the freshest, sustainably-sourced fish and seafood from Brixam and Looe.
- Flat fish such as plaice, soul, flounder or brill.
- Round fish such as bream, bass, salmon, mackerel.
- Shellfish such as dived scallops, whole crab, clams and mussels.
Skills you will learn:
- How to select and buy quality fish
- Knife skills, knife selection & knife sharpening.
- Fillet a flat fish
- Fillet a round fish
- Making fish stock
- Prepare & Cook Scallops
- Pin boning
- Sauce making
- Preparing Shellfsh
- Cold poaching fish
- Presentation skills
Typical Recipes Saturday
The recipes you will prepare are designed to give you as broad a range of fundamental cookery skills as possible, giving you the confidence and skill to take on any recipe.
- Lemon and Thyme Salted Ling Fillet
with Warm Bacon and Lentil Salad, & Chicken Reduction
- Poached Lemon Sole
with Girolles, Shallot Puree, Baby Spinach and White Wine Sauce.
- Blackened Mackerel Fillet
with Cauliflower Risotto, Caulifower Pakora and Curry Oil.
Typical Recipes Sunday
- Tasting Plate:
Potted Crab with French Baguette,
Spiced Tempura Squid and Sweet Chilli Dip.
- Griddled Scallops
with Smoked Aubergine Caviar, Lemongrass and Mussel Dressing.
- Pan-Fried Seabass
with Herb and Vegetable Broth, Truffle Oil.
We are dependent on the the catch of the day from the fishing boats. Occassionally we may need to substitute fish types depending on availability.